Lala

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Nama Inggeris: Clams

Lala is a kind of soft-shell clam. The flesh of clams which is somewhat tender or chewy in texture but typically sweet in flavor. Clam meat consists of the muscles that manipulate each half of the shell, the neck (also known as the siphon) and the foot. Clams are best stir-fried with soy sauce, shredded ginger, red chilies, and scallions. They are popular food when steamed, fried or served as an ingredient in chowders and stews.  Clams make a nice addition to seafood soups. They are also delicious with spicy flavours. The main thing to remember is not to overcook them or they will toughen.

 

 

 

 

 

Reference:
http://www.recipetips.com/glossary-term/t--33173/clam.asp
http://www.asiafood.org/glossary_1.cfm?alpha=C&wordid=2512&startno=53&endno=77
http://www.rasamalaysia.com/2006/11/which-is-your-favorite-clams.html

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